Chia Pudding

Chia-Pudding_PS_2Serves 4.

Cooking Time: 3 hours refrigeration

Ingredients:

1 cup of almond or coconut milk

2 tablespoons chia seeds

1 teaspoon vanilla extract or paste

Pinch of cinnamon powder

1 teaspoon of maple syrup

1 teaspoon shredded coconut

Optional:

1 teaspoon raw cacao powder (for chocolate pots)

1/3 cup berries or chopped banana

 

Method:

  1. Mix all ingredients together and store in the fridge for 2-3 hours or overnight
  2. Top with fresh fruit or berries, nuts & seeds, Greek yoghurt, shredded coconut , or cacao nibs for a bit of crunch.

 

The Chia pudding recipe is from Rebekah Raymond who was a guest speaker at our “Gut Health” talk held on Wednesday 14th of June. It is a healthy, easy to assemble, convenient breakfast recipe! If you would like more recipes please refer to Rebekah’s website by clicking here!

 

Easy Christmas Salad that’ll make you smile

Image result

Ingredients:

200g each green beans, sugar snap peas & snow peas

150g baby spinach leaves

1 bunch mint leaves

1 red onion thinly sliced

1 pomegranate

1/4 cup mixed pumpkin, sunflower seeds & walnuts

1 block haloumi cheese sliced

 

Dressing Ingredients:

125ml extra virgin olive oil

1 tbs Dijon mustard

2 tbs red wine vinegar

1 clove garlic crushed

1 tsp caster sugar or 1tbs rice malt syrup

 

Directions:

Steam beans and peas until just tender (they should still crunch). Refresh in cold water and drain.

While beans are cooking toast seeds in a dry pan.

Add 1tsp of olive oil to the pan and heat. Cook haloumi slices on both sides until golden brown. Cool and tear into pieces.

Whisk dressing ingredients together. then toss in a big bowl with spinach, mint, red onion haloumi, seeds and pomegranate.

 

Enjoy.

Christmas Broccoli Salad

Christmas Broccoli Salad           Serves 12

• 3 medium red capsicums, deseeded and cut into bite-sized pieces
• Coconut oil
• Salt and freshly ground pepper
• 250g asparagus, chopped in half on an angle
• 1 large head of broccoli, cut into florets
• 500g green beans, trimmed
• ½ cup whole almonds, toasted in oven
• 250g creamy feta cheese, roughly diced
Basil dressing:
• 4 cups tightly packed basil leaves, roughly chopped
• ½ cup white wine vinegar
• ¼ tsp Manuka honey
• 2 cloves of garlic, crushed
• Juice of 1 lemon
• 2 cups olive oil
• Salt and freshly ground black pepper

1. Preheat oven to 180 degrees. Toss capsicums in dash of olive oil, salt and pepper and place on an oven tray. Roast for 20 mins. or until tender and just starting to brown. Remove from oven and allow to cool.

2. Bring large pot of water to boil over a high heat. Blanch the asparagus in the boiling water for approx. 40 seconds, then refresh in iced cold water. Drain and set aside. Repeat the process with the broccoli and beans, cooking for 1 to 2 mins. Blanching will leave your veggies crunchy, so if you prefer a softer bite, boil for slightly longer.
3. Ensure all the veggies are drained well. Pat dry with a clean cloth.

4. To make basil dressing, in a bowl combine basil, vinegar, honey, garlic and lemon juice. Use a stick blender, while slowly pouring in the olive oil to emulsify. Season with salt and pepper.

5. In a large bowl or platter, place all the veggies together with the almonds, feta and 1 cup of basil dressing and toss.